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Baked camembert bread bowl

Name: Baked camembert bread bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 8
Ingredients: 400-500g round rye sourdough loaf or cobb; 1 x 250g camembert; 4 tbsp cranberry sauce; Splash of dry white wine; 3-4 sprigs fresh rosemary; 3-4 sprigs fresh thyme

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 24 Nov 20
Updated: 18 Mar 24

This camembert bread bowl works as a hearty starter, informal tear and share lunch, or perhaps as part of a vegetarian Christmas buffet. Go on, dig in!

Or, for another easy, cheesy starter with fewer carbs but just as much melt, try this sharing pan fondue.

Easy
December 2020

Test kitchen approved

Serves 8
Hands-on time 10 min, oven time 20-25 min

This camembert bread bowl works as a hearty starter, informal tear and share lunch, or perhaps as part of a vegetarian Christmas buffet. Go on, dig in!

Or, for another easy, cheesy starter with fewer carbs but just as much melt, try this sharing pan fondue.

Vegetarian recipes

Nutrition: per serving

Calories: 225kcals
Fat: 8g fat (4.6g saturated)
Protein: 11.2g protein
Carbohydrates: 24.7g carbs (3.7g sugars)
Fibre: 2.9g fibre
Salt: 1.2g salt

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Ingredients

400-500g round rye sourdough loaf or cobb
1 x 250g camembert
4 tbsp cranberry sauce
Splash of dry white wine
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme

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Method

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs.
Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.